@JConk007: Stone temp 650-680F, with bake times in the 1:20-1:30 range. I drop the pie on the stone, drop the lid and crank the gas to "11". At 38-40 seconds, I rotate the pie, and rotate it every 10 seconds. I do this 3-4 times for a total of 1:20-1:30 bake.

@chau: The crust and crumb were great! Beautiful spotted charring underneath. While the cornicione was more blond than usual for me, which I attribute that to the addition of 68% Caputo 00, the crumb was right on.

When prepping the two tomato pies I pressed the hell out of the rim while opening the skin. I tried to stretch it as far as I could and used the "move to the peel and stretch it again" technique.

@JConk007: Stone temp 650-680F, with bake times in the 1:20-1:30 range. I drop the pie on the stone, drop the lid and crank the gas to "11". At 38-40 seconds, I rotate the pie, and rotate it every 10 seconds. I do this 3-4 times for a total of 1:20-1:30 bake.

Very nice looking pies!

Are you putting the lid back on after every rotation or do you leave it off once the rotations begin (meaning there is no lid on it once the first rotation starts and until the pie is done). I would imagine it has to be the former, but just checking.

Figure it takes 4-5 seconds to take the lid off (and that's pretty fast), rotate the pie and put the lid back on. That's a total of 12-15 to 16-20 seconds of the lid being off (depending on whether you rotate 3-4 times)...or about as much as 22% of the time during a 90 second bake. Man, these LBEs must be throwing some massive heat up to get that level of cooking when considering the lid is off for what seems to be a meaningful amount of time.

My oven door is easily open that long when doing a broiler only bake, but then again the heat source is 2.5 inches above the pizza, not below it. Can't wait to see for myself.....damned tax season!

When I did broiler method on my latest attempt it seems the cheese was being melted way quicker than the crust, which resulted in a pool of milky mozz in the middle resembling more of a shredded mozz look. I did use fresh mozz that was still warm as the deli where I got it just finished making the cheese. Could this be a reason why?

When I did broiler method on my latest attempt it seems the cheese was being melted way quicker than the crust, which resulted in a pool of milky mozz in the middle resembling more of a shredded mozz look. I did use fresh mozz that was still warm as the deli where I got it just finished making the cheese. Could this be a reason why?

That could be the reason....try cooling it down next time by putting it in the fridge for a bit. Or you could try using thicker pieces of mootz.

As an aside, how did any of it wind up on the pizza? Whenever I score a still warm ball or two of fior-di-latte from the local Italian market, it always seems like it vanishes very quickly...usually with lots of olive oil being dribbled all over the counters and my shirt

@pizzablogger: I use a 15" pizza pan to turn the pie. With the pan in my right hand, I lift the dome with my left hand, quickly slide the pan under the pie and turn it clockwise. I drop the dome back down. 3-4 seconds tops. I then count to 10 and do it again and again until it's done.

I got the idea from Villa Roma. All hail Villa Roma!Here's a video he made.

At 1:55, he turns a pie. I timed it twice from when he lifts the lids until he drops it back down. he does it in 3.4 seconds...I'm faster.

The gas is wide open. 180,000 BTUs. When I drop the dome back down, theres a ton of heat pounding on that pie and the stone is getting hotter to boot. No prob.

My first chance to fire up the LBE since April. I moved in May and don't quite have the space I used to have, so I'm mobile now, setting where I can.Had a little party and made 12 pies, was really busy for a couple of hours and photos weren't a priority. I did snap a few though.

62 % KABF with fresh yeast. 12hr RT bulk, balled with 24hr refrigeration, 4 hour RT wake...and bake. Dough was really easy to work with, but was out of practice with regulating the heat on the LBE.

Awesome looking pies and flavor combinations. I recently discovered how good Brussels sprouts are on pizza. Now I can't get enough of them. With bacon and tomatoes, the remind me of the fried cabbage I ate growing up.

CL

Logged

"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."Craig's Neapolitan Garage

This was the first time I tried 10lb of dough in my N28 mixer. It handled the load well, but with 60% hydration, I had to use the dough hook, rather than the roller/scraper. It crawled up the hook a bit and I used a butter knife to push it down...so a bit of babysitting for 10lb.

I made 18 balls, but only baked 12. There was a local festival that took some of my guests away. Again, I get so busy that I forget to take pics. Between baking and partying and sampling, I get distracted.